Spinach Salad with Warm Chorizo Dressing

I go back and forth on whether or not I want to post my recipe failures.  Usually I decide to go ahead and post them, mainly because it's nice to have a record of what didn't work.  I also feel like things get a little redundant when you love every dish that you make.  Let's face it.  Real life just isn't that way.  We make mistakes.  We have failures.  Sometimes we cook food that we just don't like.  

Nearly every recipe on this site is something that my family and I really enjoyed, but then there are an occasional few that we did not.  It's bound to happen.  This spinach salad with warm chorizo dressing falls under the failure category.

Theoretically, this spinach salad looks like a win.  It's pretty.  It's colorful.  It looks inviting.  The problem was with the warm chorizo dressing.  It was just too vinegary.  In the end, I suppose it comes down to personal taste because this dressing might be wonderful to someone else.  I do enjoy vinegar, but there was just something off about the vinegar when it was mixed with the chorizo. You know how you smell something and you can tell that you're not gonna like it?  That's how I felt about this dressing.  I could smell an overwhelming aroma of vinegar.  In his book, Bayless says you can replace the vinegar with the juice from a jar of pickled jalapenos and I actually wish that I'd done that.  I think using that makes way more sense and would actually taste great.  If only.

In an odd way, I'm a fan of a recipe fail.  My kitchen failures have taught me way more than my successes.  I take away important lessons from each failure.  Lessons that I tend to remember.  In this instance, I'm not likely to go mixing meat with vinegar anytime soon (unless of course it's a vinegary bbq sauce).  

Spinach Salad with Warm Chorizo Dressing

Adapted from Mexican Everyday

by Rick Bayless

1 (9 ounce) bag of spinach

4 hard boiled eggs, halved and quartered

1  (10.5 ounce) container cherub or 1 pint cherry tomatoes

1/2 half red onion, diced or sliced thinly (however you like your onion)

One recipe Warm Chorizo Dressing, recipe follows **

Chorizo Dressing:

2 ounces (a packed 1/4 cup) fresh Mexican chorizo sausage, casing removed

2 garlic cloves, peeled and finely diced

2/3 cup vegetable oil, olive oil or a mixture of the two

1/4 cup apple cider vinegar**

1 teaspoon crumbled dried oregano, preferably Mexican

salt

*Note:  If you like spicy, replace part of the vinegar with the juice from a can of pickled jalapenos.

To make Chorizo Dressing:  Place the chorizo in a small skillet and set over medium heat.  Cook, stirring and breaking up clumps, until the sausage is browned and cooked through, 8 to 10 minutes.  Add the garlic and stir for a minute, then remove from heat.

Scrape the chorizo and garlic into a jar.  Add the oil, vinegar, oregano and 1/2 teaspoon salt if necessary.  Refrigerate until ready to use.  Shake well immediately before dressing a salad.

If you want to use this as a warm dressing (as is common for spinach salad), microwave uncovered for 15 to 20 seconds, secure the lid and shake again.

To Make the Salad:  Arrange spinach leaves on a plate.  Top with halved cherub or cherry tomatoes, quartered hard boiled egg, and sliced/diced red onion.  Pour desired amount of dressing on top and enjoy!

Theme: Summer Salads

Penne with Shrimp and Herbed Cream Sauce and Bibb Salad with Parmesan Butter Crostini

Today in the Stirring the Pot kitchen we have yet another shrimp dish.  In the past few weeks I've made garlicky shrimp, shrimp fried rice, and now Penne with Shrimp and Herbed Cream Sauce.  I've enjoyed all the shrimp dishes that I've made thus far, but this one is probably the most impressive and certainly has a restaurant-quality feel to it.  I can see making this meal for a dinner party, as a romantic meal for two, or even just for me and my girlfriends.  

 Penne with Shrimp and Herbed Cream Sauce

Adapted from Giada's Kitchen

Serves 4-6

1 pound penne pasta

1/4 cup olive oil (I used 1/8 cup)

1 pound medium shrimp, peeled and deveined

4 garlic cloves, minced

1/2 teaspoon kosher salt, plus more to taste

1 (15-ounce) can whole tomatoes, drained and roughly chopped

1/2 cup chopped fresh basil

1/2 cup chopped fresh flat-leaf parsley

1/4 teaspoon crushed red pepper flakes

1 cup dry white wine

1/2 cup bottled clam juice

3/4 cup heavy cream

1/2 cup grated Parmesan cheese

Bring a large pot of salted water to a boil over high heat.  Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8-10 minutes.  Drain the pasta and set aside.

In a large skillet, heat the oil over medium-high heat.  Add the shrimp, garlic, 1/2 teaspoon of salt, and 1/2 teaspoon of pepper.  Cook, stirring frequently, until the shrimp turn pink and are cooked through, about 3 minutes.  Using a slotted spoon, remove the shrimp from the pan and set aside.

Add the tomatoes, 1/4 cup of the basil, 1/4 cup of the parsley, and the red pepper flakes to the skillet and cook for 2 minutes, stirring constantly.  Add the wine and simmer for another 2 minutes.  Add the clam juice and cream.  Bring the mixture to a boil.  Reduce the heat to medium-low and simmer for 7 to 8 minutes until the sauce thickens.

Add 1/4 cup of the Parmesan cheese, the cooked shrimp, the drained pasta, and the remaining basil and parsley.  Toss together until all the ingredients are coated with the sauce.  Season to taste with salt and pepper.

Transfer the pasta to a large serving bowl.  Sprinkle with the remaining cheese and serve immediately.

Notes/Results:  Delicious!  I think the key to this recipe is adding a little extra garlic and possibly a little extra red pepper flakes (especially if you like it hot).  I think this is a very quick and impressive meal. 

I also made Giada's Bibb Salad with Parmesan Butter Crostini.  The salad is great and all, but it's the Parmesan Butter Crostini that steal the show.  Giada combines half a stick of butter with 1/3 cup freshly grated Parmesan cheese.  When the crostini come out of the oven, they are coated with the butter mixture.  The butter soaks into the bread and the Parmesan cheese melts onto the surface of the bread.  Those Parmesan Butter Crostini are the stuff dreams are made of.  I have made them at least four times already.  They are great to serve alongside a meal such as this Penne with Shrimp and Herbed Cream Sauce, or any other meal for that matter.

Now Cooking the Recipes of Giada De Laurentiis

Mexican Tortilla Salad with Cotija Cheese and Cilantro-Pepita Dressing

The original name for this salad was Mexican Caesar Salad and I had a few issues with that.  To begin with, Caesar salad originated in Mexico so the title was a bit redundant.  Secondly, it really doesn't resemble a Caesar Salad - does it?  In the end I decided to rename it Mexican Tortilla Salad with Cotija Cheese and Cilantro-Pepita Dressing.  My new title is a bit long, but I think it's suits the salad better, at least that's what I'm telling myself.

Either way,  this is a fun and unique salad that was a big hit at our Mexican-Inspired Thanksgiving this year.  This salad paired very well with Marcela Valladolid's Jalapeno Roasted Chicken, as well as her Chile and Cheese Rice.  (Both Marcela's Jalapeno Roasted Chicken and her Chile Cheese Rice happen to be two of my favorite new recipes this year).  If you're looking for a wonderful family meal with lots of flavor and a hint of spice, this makes for a great menu.


Mexican Tortilla Salad with Cotija Cheese and Cilantro-Pepita Dressing

Adapted from Food.com
Salad:

4 corn tortillas
2 heads of Romain lettuce, cut into chunks
1/3 cup crumbled Cotija Cheese
1 roasted red pepper
1/2 cup roasted pepitas (shelled pumpkin seeds)
Dressing:
1- 4oz. can chopped green chiles
2 tablespoons roasted pepitas (*see above)
1 garlic clove
dash black pepper
1/4 teaspoon salt
1/3 cup olive oil
1 tablespoon lime juice
1 tablespoon Cotija cheese
1/2 bunch fresh cilantro
3 tablespoons mayo
2 tablespoons water 
Place all dressing ingredients except cilantro, mayo and water in a blender or food processor. blend approx 10 sec., then add cilantro, mayo and water and blend until combined .  Place in an airtight container and refrigerate, will keep for 3 days.
Cut tortillas into match sized sticks. Heat oil in saute pan over med-high; fry tortillas until crisp. Remove with slotted spoon and drain on paper towels. Set aside.

Tear lettuce into bite size pieces, toss in large bowl with half of the crumbled cheese, roasted peppers, pepitas and as much salad dressing as you wish. Top with the remaining cheese, roasted peppers, pepitas and fried tortilla strips.  
NOTE***Cojita is a hard and crumbly cheese, similar in texture to feta, found in some grocery stores and most mexican markets.

Notes/Results:  My Mom and I loved this salad with it's creamy and colorful dressing, chunks of Cotija cheese, and crunchy strips of tortilla strips and pepitas.  I didn't have any red peppers on hand, so I wasn't able to include the roasted red pepper strips, but I imagine that the red color of the peppers would make for a stunning red and green salad this holiday season.  This salad would be equally delicious as a main dish with added vegetables, sliced chicken or maybe even shrimp.  This is one of those salad recipes that people will remember, crave, and ask for again. 

For my friend Deb @ Kahakai Kitchen

Michael Symon's Mom's "Bellybuster" Lasagna

This lasagna is definitely a bellybuster! In total there is four pounds of meat, three pounds of cheese, one pound of lasagna noodles, as well as some other seasonings and flavorings. This recipe for lasagna was the recipe that Michael Symon grew up eating every Wednesday night, his Mom's recipe.

Michael says that he could smell the lasagna baking from houses away and I believe it. It was a cool day when I made this lasagna and I had all the windows open. My daughter and her friends were playing outside. Once the meat hit the pan and began to sizzle there were two ten year old boys standing at my window. I had to laugh. I always knew that most men loved meat. I guess I just didn't know that it started at such an early age.

Michael says "You could smell the lasagna baking houses away, and Wednesday was the only night of the week that I was more than happy to come in from outside and be early for dinner."

Mom's Lasagna
Serves 8 (easily serves 10 to 12)
1/2 cup olive oil
1 onion, diced
4 garlic cloves, minced
kosher salt
1 pound pork neck bones (**note below)
1 pound ground veal
1 pound ground beef
1 pound spicy Italian sausage, loose or removed from the casing
1/2 cup dry white wine
4 cups chopped peeled tomatoes, or 1 28-ounce can San Marzano, with their juice
3 bay leaves
1 pound dried lasagna noodles
2 pounds whole-milk ricotta cheese
1/4 cup chopped fresh flat-leaf parsley
1/4 cup chopped fresh basil leaves
1/4 cup chopped fresh oregano leaves
2 large eggs
1 pound fresh mozzarella cheese, grated
1/2 cup grated Parmesan cheese

In a large Dutch oven or heavy pot, heat the olive oil over medium heat. Add the onion, garlic, and a three-finger pinch of salt and sweat them until they're translucent, 2 minutes. Add the neck bones and brown them, about 5 minutes. Add the ground veal and beef and sausage, season with another healthy pinch of salt, and continue cooking until the meat is browned, about 10 minutes. Add the white wine, tomatoes and their juice, and the bay leaves, scraping the bottom of the pot with a wooden spoon, making sure to get all of the browned bits into the sauce. Season the sauce with the salt and simmer for 2 hours over medium heat. Remove the bay leaves and neck bones and let cool. Skim any fat that rises to the surface.

Bring a large pot of water to a boil. Add enough salt so that it tastes seasoned and allow the water to return to a boil. Add the noodles and cook until al dente. Drain well and set aside.

Meanwhile, in a medium bowl mix together the ricotta, parsley, basil, oregano, and eggs with a pinch of salt.

Preheat the oven to 350F.

In a lasagna pan 9X13 inches is optimal - ladle about 1 cup sauce on the bottom. Arrange a layer of noodles on this followed by a layer of sauce and then some of the ricotta mixture, smoothing it with a spatula to the edges. Repeat the process until the pan is full. Finish with a final layer of noodles, sauce, the mozzarella, and Parmesan.

Cover the lasagna with foil and bake for 1 hour. Uncover and bake for 30 minutes. Let cool for 30 minutes before cutting and serving.

I served the lasagna with a green salad and Michael's Red Wine Vinaigrette.

Red Wine Vinaigrette
Makes About 1-1/2 cups
1 tablespoon minced shallot
1 teaspoon minced garlic
1/2 cup red wine vinegar
1/2 teaspoon kosher salt
1-1/4 cups extra-virgin olive oil
1 tablespoon chopped toasted almonds (optional)
1 teaspoon diced seeded fresno chile pepper (optional)
2 tablespoons sliced fresh mint (optional)
Combine the shallot, garlic, vinegar and salt in a medium mixing bowl. Whisk in a few drops of the oil and then begin adding the oil in a thin stream, whisking continuously. After all the oil has been incorporated, whisk in any optional ingredients you may be using.

Notes/Results: The lasagna received rave reviews. My husband was more than pleased with this meaty version and declared it delicious. You could really taste both the flavors from the beef, as well as the pork. This is not a super saucy lasagna. Since the meat and tomato mixture simmers for 2 hours most of the tomato sauce cooks out. We enjoyed this most served on tomato sauce or with extra tomato sauce poured on top. Michael's Red Wine Vinaigrette and a green salad was the perfect accompaniment.

This brings me to my question regarding pork neck bones. Have any of you ever cooked with them? If so, what did you think?

I chose Michael's lasagna recipe because I was curious about using pork neck bones. I didn't anticipate any issues with them, but found that the bones splintered off into several small pieces after simmering for 2 hours. Does anyone know if this is a common problem when using pork neck bones?

I am submitting this to Symon Sundays hosted by Ashlee of Veggie By Season.

I am also submitting this to Brenda of Brenda's Canadian Kitchen in celebration of her Cookbook Sundays event.

Hippie Rice Salad

I saw this recipe in Mark Bittman's How To Cook Everything Vegetarian and it tickled me. Hippie Rice Salad. It caught my eye for a few reasons. The first being that it was a healthy recipe, the second being that it reminded me of my parents. When my parents were first married, they lived in a renovated school bus which they parked on a farm on Maryland's Eastern Shore. The picture below was taken on my parent's wedding day. My Dad was carrying my Mom over the threshold of the school bus, which was home to them.

As a young couple, their alternative lifestyle was lots of fun for them. They parked their school bus on a farm with an old farmhouse, where several other couples lived. From what I hear, they had the time of their lives. They all lived on the farm for a couple years. Once the babies came, people starting going their own ways. My parents sold the school bus, left Maryland, moved to Ohio, and had me!

My parents gave up a lot of their old lifestyle in order to start a family, BUT healthy food was still a big part of their life. We never ate processed food and we rarely ate out. Although my parents continued to eat meat, vegetables were king. We snacked on them all the time. One of our favorite all-time snacks were green onions. We used to go through bunches of green onions, dipping them in a little salt and eating them on their own. It sounds funny to me now, but they really tasted great that way and I still love them today.

This healthy eating made me rather naive about the world around me. When I started school, I discovered Spaghettio's, Ho-Ho's, Cheese Crackers, juice boxes and all kinds of other processed junk. I had no idea what any of it was, but I learned quickly. Naturally, I wanted what all the other children had and relentlessly begged my Mom for all sorts of treats. Every once in awhile she would cave in and buy it for me, but for the most part, she stood her ground.

Here's to my parents for sticking with it over the years, teaching me how to eat real, wholesome food. This Hippie Rice Salad is something that I know they would like (and it even has green onions)!!

Hippie Rice Salad
Adapted from How To Cook Everything Vegetarian by Mark Bittman
3-4 cups cooked brown rice, cooled
1/4 cup chopped scallion (green onion)
1 small or 1/2 large red or yellow bell pepper, cored, seeded and chopped
1 cup cooked and shocked broccoli florets
1/4 cup toasted sunflower seeds
salt and freshly ground black pepper
1/4 to 1/2 cup Vinaigrette (recipe directly below)
Red Wine Vinaigrette:
1/2 cup extra virgin olive oil
3 tablespoons good wine vinegar, or more to taste
salt and freshly ground black pepper
1 large shallot, cut into chunks (optional)
Combine all the ingredients except the shallot in a blender and turn the machine on; a creamy emulsion will form within 30 seconds. Taste and add more vinegar a teaspoon or two at a time until the balance tastes right to you. Add the shallot and turn the machine on and off a few times until the shallot is minced within the dressing. Taste, adjust the seasoning; and serve.
To make the Hippie Rice Salad:
Put the rice and all the vegetables in a large bowl. Drizzle with vinaigrette and use 2 big forks to combine, fluffing the rice and tossing gently to separate the grains. Add salt and pepper, taste, adjust if necessary. You may want to add in more vinaigrette if necessary. Right before serving, sprinkle the sunflower seeds over the top and serve at room temperature.

Notes/Results: This is a terrific recipe and holds very well at room temperature, making it perfect for picnic baskets, this week's theme at IHCC! I found some gorgeous orange bell peppers at the market and decided to serve my rice salad in the bell pepper cups. It was delicious. Everyone enjoyed the slight nutty crunch from the sunflower seeds. Hippie Rice Salad was a total hit! I would definitely make it again.



I am submitting this Hippie Rice Salad to my friend Deb at Kahakai Kitchen for her weekly Souper Sundays roundup. I am also submitting this recipe to I Heart Cooking Clubs in honor of this week's Picnic Basket theme.

My family and I will be leaving for Ohio tomorrow morning to visit with my Dad and some of my old friends. I'll be back in about a week!! I hope everyone who is celebrating the 4th of July weekend has a safe and happy time!!

Mache Salad with Cilantro Ginger Vinaigrette

Awhile back, I bought a cookbook that was completely dedicated to salad dressings. I had good intentions for that book, I really did. I was probably thinking that I was going to make every salad dressing and eat a lot of salad, but I got sidetracked somewhere along the way. It's hard to say. When it comes to food and cookbooks, I tend to be a little noncommittal.



Hungry for salad, I located that salad dressing cookbook, dusted it off and got creative. I had some Mache, or Lamb's Lettuce, in the refrigerator as well as a bunch of cilantro, a good-sized chunk of ginger, and some fresh-squeezed lime juice left over from my lime pudding cakes. I spotted this recipe for Cilantro Ginger Vinaigrette and put all of those leftover ingredients to good use in this recipe for salad dressing.



Cilantro Ginger Vinaigrette

Adapted from Salad Dressings for every Occasion by Nathan Hyam

1/2 cup chopped cilantro leaves

1 Tbsp. minced fresh ginger

1 Tbsp. sesame oil (I would use half of this amount)

3/4 cup olive oil

1 Tbsp. rice vinegar

3 Tbsp. lime juice

2 Teaspoons liquid honey

sea salt and freshly ground black pepper to taste



In a small bowl, whisk all the ingredients together. This can be made up to 2 hours in advance. Refrigerate until needed.



Notes/Results: I really liked the dressing, but felt the sesame oil was a little overpowering. I wasn't really able to taste the cilantro, the lime juice or the honey. Next time, I think I might reduce the sesame oil down from 1 tablespoon to 1 teaspoon. I really enjoyed the dressing, but felt like they should have named it Sesame Vinaigrette instead of Cilantro Ginger Vinaigrette since the focus was more on sesame and less on the cilantro or ginger. I made a salad using the Mache, thinly sliced chicken, grated carrot and crunchy peanuts. It made a very satisfying lunch with lots of flavor and texture.



I am submitting this Mache Salad with Cilantro Ginger Vinaigrette to my friend Deb at Kahakai Kitchen for her Souper Sundays roundup. Every Sunday, Deb hosts a roundup of delicious soups, sammies, and salads. Head on over there for some tasty inspiration.





Making my own salad dressing isn't something that I do too often, but I think that is going to change. I really enjoyed picking a salad dressing and customizing the salad fixings to go with the dressing. Salads have so much potential, don't you think?